Seven Acres Recipes

SOURCE This recipe is adapted from one for cawl suran (which is the Welsh for 'sorrel soup') in Celtic Cuisine (G. Davies, Graffeg 2008). Serves 4 as main course, 6 as starter Time (approx) : preparation 30m cooking 30m Ingredients 3 tbsp cooking oil 250g onion 600g potatoes 1 clove (10g) garlic 120g fresh sorrel leaves 2L vegetable stock* Salt and pepper to taste Yoghurt or cream to serve (optional) * Or 2L water plus 4 tsp of good-quality bouillon powder or 2 stock cubes. Equipment Chopping board Knife with a sharp blade Large saucepan (min. 2.5L) Kettle or other means of boiling water Bowl Measuring jug Blender or food processor Facilities A hob or other direct heat source; space to chop. Advance preparation None required. Preparing the Vegetables Peel and chop the onion. Wash, peel and chop the potatoes in (approx) 1cm cubes. Peel and crush the garlic. Remove any thick stems or ribs from the sorrel leaves, and wash t

SOURCE This recipe comes from Beach House Kitchen . We have tweaked the recipe very slightly and made some of the steps more explicit for the novice cook. Serves 4 as main course, 8 as starter Time (approx) : preparation 20m cooking 30m Ingredients 1 tbsp vegetable oil 750g leeks 1.25kg potatoes 1.5 litres vegetable stock* 1 tbsp fresh / 1 tsp dried sage** 1 tbsp fresh / 1 tsp dried rosemary** 1 tbsp fresh / 1 tsp dried thyme** 2 bay leaves 200g kale leaves 250ml single cream or milk Salt and black pepper (optional: to taste) * Mix 2–3 tbsp Seven Acres vegetable stock concentrate with 1.5L water . ** If these herbs are not to hand, use others that would blend in well, e.g. parsley, coriander, tarragon. Equipment Chopping-board Knife with a sharp blade Plastic or wooden spoon or spatula for stirring Large saucepan. Blender or food processor. Facilities A hob or other direct heat source; space to chop. Advance preparation None required. P